Crunchy Kale Salad
Updated: Sep 1
This salad is definitely a winner for me when I want something quick, hearty and providing me with the fuel I need for lunch. The black kale can be bitter but by massaging it with the oil, you break down the leafy walls and it becomes a lot easier to enjoy without losing and vital nutrients. The crunchy texture comes from the apples, the nuts and seed which are excellent sources of protein.
WHY PUMPKINSEED OIL?
With its deep rich dark colour this oil has a distinct nutty flavour that works well with the sweetness from the apple cider vinegar. This oil has a number of benefits and is filled with nutrients that aid in the prevention of illness. If you don’t have this oil on hand you can substitute with extra virgin olive oil or avocado oil.
Making dressings from scratch gives you the opportunity to include delicious ingredients with out any preservatives. You can make a bigger batch and keep it in the fridge 1-2 weeks and if the oil coagulates just leave it at room temperature and mix well.
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KRUNCHY KALE SALAD
4 cups black kale (laminate) de-stemmed and chopped
1 Tbsp pumpkin seed oil or avocado oil
1 apple cut into match sticks( squeeze lemon over apples pieces to prevent browning)
4 Tbsp pumpkin seeds
3 Tbsp hemp seeds
1/4 cup toasted pine nuts
4 Tbsp goji berries
3 Tbsp pumpkin seed oil ( can substitute for avocado oil or extra virgin olive oil)
2 Tbsp apple cider vinegar
2 Tbsp balsamic vinegar
2 Tbsp nutritional yeast
1/4 tsp cinnamon
1 tsp salt
1 In medium bowl, whisk together ingredients for the dressing, may need to add salt
2 Wash and dry the kale, remove stems from kale leaves and chop the leaves finely.
3 Massage the kale with the pumpkin seed oil to soften and reduce bitter flavour.
5 Add the ingredients for the salad into a large bowl.
4 Toss the salad with the dressing and serve.
TIP: You can add chicken, salmon, or eggs for extra protein.